Guest Post: Bon Jovi Boontjie Bredie

{This post was created courtesy of the lovely Laladybug – ok so what happened is she & her other half & their two kitties hosted me in Durban this weekend; Saturday was an uncharacteristically cold and rainy day so she opted (wisely) to replace the braai with a good old-fashioned bredie – yum! Bon Jovi did two concerts in the country last week and, since we had missed both, we consoled ourselves by playing one of their old CD’s and sucking down delicately sipping red wine. While La cooked, I drank tried my best to capture the recipe verbatim}.

thirst quencher

bredie /ˈbriːdɪ/n

  1. south african meat and vegetable stew {Cakepoppie: but it’s oh so much more than that. A bredie is a dish of Cape Malay origin despite it’s etymology and it is the gastronomic equivalent of the warm fuzzies that Bon Jovi ballads give you. The meat will be falling off the bone, the veggies will be a velvety balm to the winter palate, and don’t forget the murg (marrow) if you’re that way inclined – big noisy slurps!}

{who am i kidding. by ballad i mean jon bon jovi doing the smouldering 90’s God-of-rock thing}*

Etymology: 19th Century: from Portuguese bredo ragout


It may seem like bredies take a lot of time, but they’re the kind of dish that you throw together and then leave to bubble away without supervision. Don’t be afraid of making it. Take my hand and we’ll make it – I swear.

{ok jon bon jovi i will take your hand}

{ok jon bon jovi i will take your hand since you insist}

Wear an apron to protect your finery…

{is it hot in this kitchen or is it just jon bon jovi?}

{is it hot in this kitchen or is it just jon bon jovi?}

For a vast quantity of steamy smouldering bredie to serve 6 – 8:

4 small red onions, peeled and chopped.

4 cloves garlic, peeled and sliced.

5 potatoes (soft-cooking – if the greengrocer gives you the option), peeled and chopped into large chunks

500g carrots, chopped into 1cm chunks

500g green beans, topped, tailed and cut in half/thirds

1.5 chicken stock cubes

1kg lamb knuckles

Salt & pepper& sugar

50g Knorr brown onion soup powder

1 glass minus a sip of red wine (we used a Cappuccino Pinotage by the Boland Winery)

gettin fresh

twin onion


start with onion and garlic

all together now


Right. So first we do the onions – chop the onions and garlic and sauté in olive oil until soft but not browned. And um, then, we do… But first add half a teaspoon of sugar and salt and pepper while frying the onions. Um. Then add the meat and seal the meat nicely until it’s browned.

Then add the chopped potatoes, carrots and onions – no, beans. We already added onions.

Then put in – see I don’t know exactly how much water I put in. Put in say 500ml of water and the stock cubes. Wait. Say about 750ml with the chicken stock. Leave to cook for a while and when it’s almost ready add the brown onion soup (take some of the sauce out of the pot, mix it with the soup powder and pour it back into the pot so it doesn’t go lumpy). It must be on medium heat, not too fast as you want the meat to go nice and soft. Give it a stir every now and again, obviously.

Let’s time it.

Ok, we forgot to time it, so what you need to do is play the Crossroads CD by Bon Jovi. Sing along and play the air-guitar. When the CD ends, add the brown onion soup powder and simmer while you prepare the rice. 1 cup of rice + 3 cups of water and some salt, put it on high until it boils and then you put it on low and preferably cook it in a glass-lidded pot. And don’t open it until the water is all gone. Must be Tastic Rice!!


Have some more wine, and put some feeling into it while you dish up: “I wanna la-aa-ay you down on a bed of rice(s)”…

{i could be a bredie, totally}

{are you pointing at me? yeah i can change my name to Bredie}

*Follow the link for the real equivalent of a steamy bredie – Jon Bon Jovi in a blanky. It’s a bit too rude to put the pic in the blog.


2 thoughts on “Guest Post: Bon Jovi Boontjie Bredie

  1. Can I make the Bredie in a pot with no lid? The only pot with a lid that I own will be used for the rice…

    Veggie alternative to lamb? coz there are vegetarians in my life these days (no idk why either)

    • You would need to cover the bredie so that it will simmer… you could try leaving it open and keep adding water so it doesn’t get dry, I guess? But then you won’t have enough time to sing and play air guitar. Cover it in a bit of foil.
      The function of the lamb is to give delicious squidgy unctuousness and rich flavour – so i’m thinking beans for the protein and okra for texture? I don’t have much experience with okra, I don’t think this particular bredie is the type to be vegetarianised to be honest. Some things are sacred. Your vegetarians can have rice.

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